Rinse roast and pat dry. Inject with Creole Butter Marinade. Rub outside with Creole Seasoning and paprika. Heat oil in a Dutch oven. Brown roast on all sides and remove. Add onion, carrot, and celery. Sauté three minutes then add tomato paste and cook two minutes. Add roast back to pan and pour stock over meat. Bring to a boil, reduce heat to a simmer, cover, and cook 2 ½ hours or until tender. When tender, remove roast to cook and carve. Cook the pan juices down by half and smash the veggies with a potato masher. The consistency should now be rich and thick and chunky. Melt butter into sauce. Adjust seasoning with Tony's if needed and serve over pasta.

Jambalaya Stuffed Pepper Jack-o-lanternsServes 8-12

6 sweet Bell Peppers, yellow, red, or orange

2 boxes Tony Chachere's Jambalaya Mix

2 links Smoked Pork Sausage

¼ cup Parsley, chopped

½ stick butter

Cut the tops off peppers and remove seeds from inside. Cut funny jack-o-lantern faces in peppers. Preheat oven to 350 degrees. Prepare jambalaya according to box directions using pork sausage and butter. Fold in parsley. Stuff each pepper with Jambalaya, place top back on pepper and back in oven a further 35 minutes.